The practice of hanging chicken and ribs together

Hook chicken with pork (pork belly or pork ribs with skin), also called meat hook chicken, is a common dish at the intersection of Mongolia, Shanxi and Gansu. It tastes good and can be preserved better.

Frozen outside in winter can be preserved for a long time, and reheating will not affect the taste at all.

The most famous meat hook chicken is Bai Yanhua Yang Sangou chicken in Urad Qianqi, Inner Mongolia.

Specific practices:

Pork hook chicken raw materials: chicken (live chicken or drumstick), pork (pork belly with skin or ribs), fried tofu or potatoes.

Seasoning: ginger, pepper, red pepper, star anise, cinnamon and other spices, garlic, onion. Light soy sauce, light soy sauce, sugar, cooking wine. Cut the ginger into pieces.

Practice: 1. Collect materials and blanch pork and chicken in boiling water.

2. Wash pork belly or pork ribs with skin, cut pork belly or pork ribs with skin into 1 cm square pieces, cut chicken legs, put potatoes in clean water to prevent oxidation and blackening, cut onions into sections, slice ginger and peel garlic for later use.

3. Put Jamlom oil in the pot (put some base oil), pour pork belly and stir-fry for 10 minute without seasoning.

4. fry the fat in the pork belly, and the meat can be fished out when it turns light brown, which is not greasy.

5. put a spoonful of freshly fried lard in the pot, add onion, ginger and garlic, and pour the chicken legs and stir fry. At this time, you can add some white wine until the chicken is fried and fished out.

6. Stir-fry pepper, aniseed and pepper in the pot, stir-fry onion, ginger and garlic, and then stir-fry chicken and pork.

7. Add 1-2 aniseed, 2 fragrant leaves, 1 tablespoon cooking wine, 2 tablespoons soy sauce, 1 tablespoon soy sauce, appropriate amount of salt and half a spoonful of sugar to make it fresh and tender. Pour water to make it fresh or even with meat.

8. Cook on high fire for 5 minutes, then add the chopped potatoes and cook on medium fire for 30 minutes to taste salty. After cooking, add some cooked vermicelli.

Tip: 1. Pork belly must be fried with excess oil before stewing, otherwise it will be very greasy to eat directly.

2. Put about 10 cloves of garlic, and this dish will be fragrant with more garlic.

3. Like to eat soft rotten meat, stew 10 minutes.